Characterization of Whey Protein Isolate Covalently Modified with Phenolic Compounds 2: Physiochemical and Emulsifying Properties.

Autor:	Ali, M., Arafa, Salwa G.
Předmět:	WHEY proteins PHENOLS CHLOROGENIC acid ZETA potential STABILIZING agents
Zdroj:	Journal of Food & Dairy Sciences; Jan2019, Vol. 10 Issue 1, p1-8, 8p
Databáze:	Complementary Index
Externí odkaz:	Zobrazit plný text záznamu